Natural confectionery food colors for cakes and cream at home

Knowing how to make natural food colors for cakes, creams and mastic with your own hands will be useful to every housewife who wants to feed her household and guests not only tasty, but also with health benefits. In order to color cream, mastic, cakes or any other parts of confectionery products in different colors, it is not at all necessary to use chemical dyes, which are presented in abundance on the shelves of shops and supermarkets.

You can prepare liquid food coloring at home, they are perfectly stored in the refrigerator in dark bottles. At the right time, you just have to dilute them with water until the desired concentration of color is obtained.

We list the substances and components that will help you easily and quickly make natural food colors at home.

White color - milk, cream, sour cream, powdered sugar, lipstick.

Yellow color - there are several ways to get it:
- dilute saffron powder in warm water (or alcohol, vodka).
The color saturation depends on the amount of spice; - mix grated carrots and vegetable oil (1 to 1) and sauté in a pan for 5 minutes, then squeeze out the resulting juice;
- dissolve tartrazine or safflower in water;
You can also use lemon zest.

Blue food dye or blue cream color is obtained by dissolving a substance called indigo carmine in water.

Green coloring or green food coloring is obtained by mixing yellow and blue paint.

Brown coloration is the result of the use of strong coffee, tea leaves or burnt sugar, the so-called burnt sugar.

If you mix yellow paint with a little blue, you get an interesting pistachio shade.

When squeezing the juice from the peel of an orange (or tangerine), a natural orange dye is obtained, this color can also be achieved by mixing yellow and red shades.

Chocolate color can be easily obtained by adding cocoa or melted chocolate, or by adding burnt sugar to red dye.

Ways to get red paint or red food coloring:
- add the juice of any red berries (strawberries, raspberries, cranberries, cherries, etc.);
- introduce a small amount of wine or jam of the desired shade;
- dissolve carmine with alcohol (ammonia) and boil for a while so that the alcohol evaporates;
- pour red beets or red cabbage with acidified water (1 to 1), put the mass on fire, remove before boiling and squeeze out the resulting juice.